Mary Berry Mango Chicken Recipe

Name: Mary Berry Mango Chicken Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 4 chicken breasts; 1 tbsp olive oil; 2 ripe mangoes, diced; 1 onion, chopped; 2 garlic cloves, crushed; 1 tbsp grated ginger; 200ml coconut milk; 1 tbsp curry powder; 1 tsp turmeric; 1 tbsp honey; Juice of 1 lime; Fresh coriander

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This Mary Berry mango chicken is a beautifully balanced dish combining tender chicken with a rich, fruity sauce. The sweetness of ripe mango blends with gentle spices to create a creamy, lightly tangy finish that feels both comforting and a little exotic. It is an easy, approachable recipe suitable for beginners, yet impressive enough for guests. From start to finish, it takes around 40 minutes, making it ideal for a midweek dinner.

Ingredients

For the chicken

4 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and freshly ground black pepper

For the mango sauce

2 ripe mangoes, peeled and diced
1 small onion, finely chopped
2 garlic cloves, crushed
1 tbsp fresh ginger, grated
200ml coconut milk
1 tbsp mild curry powder
1 tsp ground turmeric
1 tbsp honey
Juice of 1 lime
Salt to taste

For garnish

Fresh coriander, chopped
Lime wedges

How to Make Mary Berry Mango Chicken

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and stays tender.
Season the chicken: Rub the chicken breasts with olive oil, salt, and pepper. Place them in a baking dish in a single layer.
Cook the chicken: Bake for 20–25 minutes until fully cooked and juices run clear. Remove from the oven and set aside.
Prepare the sauce base: In a pan, heat a little oil and gently sauté the onion until soft. Add garlic and ginger, cooking for another minute until fragrant.
Build the sauce: Stir in curry powder and turmeric, then add the diced mango. Cook for 5 minutes until softened.
Blend and simmer: Pour in the coconut milk and honey. Simmer gently for 10 minutes, then blend until smooth if desired. Add lime juice and adjust seasoning.
Assemble the dish: Slice the cooked chicken and return it to the pan, coating it in the mango sauce. Simmer for a few minutes to combine flavours.
Serve: Garnish with fresh coriander and serve warm with lime wedges.

Tips

How do I keep the chicken tender?

Avoid overcooking. Check the chicken a few minutes before the end of cooking time and rest it briefly before slicing.

Can I make the sauce smoother?

Yes, blend the sauce after simmering for a silky texture that coats the chicken beautifully.

What if my mango is not very sweet?

Add a little extra honey to balance the flavours and enhance the natural sweetness.

Can I make it spicier?

Add a pinch of chilli flakes or a chopped fresh chilli when cooking the sauce.

Serving Suggestions

Serve with steamed basmati rice
Pair with warm naan or flatbread
Add a side of sautéed green beans or spinach
Top with extra fresh herbs for brightness

Storage

Room temperature

Do not leave out for more than 2 hours. Serve promptly after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently until piping hot.

Freezing

Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 18g
Protein: 35g
Fat: 24g
Saturated Fat: 12g
Sodium: 320mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use canned mango instead of fresh?

Yes, canned mango can be used. Drain it well and reduce added sugar slightly to balance the sweetness.

Can I use chicken thighs instead of breasts?

Absolutely, chicken thighs work well and often provide a juicier result. Adjust cooking time slightly if needed.

Is this dish very spicy?

No, it is mildly spiced. You can increase the heat by adding chilli if preferred.

Can I make this dairy-free?

This recipe is already dairy-free as it uses coconut milk instead of cream.